"may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe. A thicker buttermilk-based batter that is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside. Cornbread Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They"
"Spoonbread Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although named a ""bread"", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal soufflé, although typical Southern recipes do not involve whipping the eggs to incorporate air. The dish is believed to be of Native American origin. It was commonly called ""Awendaw"" or ""Owendaw"". The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Spoonbreads became popular around the turn of the 20th"
"century, as cornmeal replaced yeast in Southern cooking. Since 1997, Berea, Kentucky, has been home to an annual Spoonbread Festival held in September. Spoonbread Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although named a ""bread"", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal soufflé, although typical Southern recipes do not involve whipping the eggs to incorporate air. The dish is believed to be of Native American origin. It was commonly called ""Awendaw"" or ""Owendaw"". The"
"a small amount of wheat flour is added to the batter. This type of cornbread is often known as ""hot water"" or ""scald meal"" cornbread and is unique to the American South. Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which"
"one of the main staples of the Southern diet: corn (maize). Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey and moonshine, which were important trade items. Cornbread was popular during the American Civil War because it was very cheap and could be made in many different sizes and forms. It could be fashioned into high-rising, fluffy loaves or simply fried for a fast meal. To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the"
"Hot water corn bread Hot water cornbread is a Native American food item and is unique to the South. European explorers learned to make cornmeal into cornbread from the indigenous people. Hot water cornbread is a mixture of cornmeal and water cooked in a skillet with cooking oil (traditionally animal fat, such as lard, was used). The cornmeal is mixed with boiling water to make a batter. It is then placed in small portions in the hot oil, in the skillet and browned on both sides. The individual sizes generally range from two to five inches. This food item was"
"is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese. Cornbread is typically eaten with molasses in the southern states and with butter and honey in the northern states of America. Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet"
"Variants use wheat-based or corn-based batters. These are not to be confused with the Australian battered sav, a saveloy deep fried in a wheat flour-based batter, as used for fish and chips, which generally does not contain cornmeal. In Canada, a battered hot dog on a stick is called a ""pogo"" and is traditionally eaten with ordinary, yellow mustard, sometimes referred to as ""ballpark mustard"". It is named after the trademarked name of a Conagra inc. frozen product available in all of the country since the 1960s but whose main market is the province of Quebec. In South Korea, a"
"Cornbread can also be baked into corn cakes. Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. In parts of the southern and southwestern United States, cornbread, accompanied by pinto beans, has been a common lunch for many people. It is still a common"
"steamed, or simply eaten as a sandwich, chilled with mayonnaise and chopped celery in Maine and Massachusetts, or slathered with melted butter on Long Island and in Connecticut. Shellfish of all sorts are part of the diet, and shellfish of the coastal regions include little neck clams, sea scallops, blue mussels, oysters, soft shell clams, and razor shell clams. Much of this shellfish contributes to New England tradition, the clambake. The clambake as known today is a colonial interpretation of an American Indian tradition. In summer, oysters and clams are dipped in batter and fried, often served in a basket"
"side dish, often served with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys. In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used. Cornbread"
"Cornbread Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They are usually leavened by baking powder. Native Americans had been using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the English Southern Colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a ""cornerstone"" of the cuisine of the Southern United"
"greens, or poke salad), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler (peach, blackberry, sometimes apple in Kentucky or Appalachia). Other Southern foods include grits, country ham, hushpuppies, beignets, Southern styles of succotash, chicken fried steak, buttermilk biscuits (may be served with butter, jelly, fruit preserves, honey, gravy or sorghum molasses), pimento cheese, boiled or baked sweet potatoes, pit barbecue, fried catfish, fried green tomatoes, bread pudding, okra (principally dredged in cornmeal and fried, but also steamed, stewed, sauteed, or pickled), butter"
"Clambake The clambake or clam bake, also known as the New England clambake is a traditional method of cooking seafood, such as lobster, mussels, crabs, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England. A typical clambake begins with gathering seaweed (traditionally rockweed – ""Ascophyllum nodosum"") at the shoreline; seaweed is an important adjunct to cooking the food. To keep the seaweed fresh,"
"seafood ""roll"" from a restaurant or food stand, the Frankfurt style is almost exclusively used). Like many of its sister cities of the East Coast, Boston shares a love of a sandwich that is made up of a long soft roll and filled with grilled sweet peppers, sweet onion, a little olive oil, and Italian-style pork sausage, called a sausage and pepper sandwich; it is a nod to the Italian immigrants who settled in Boston a century ago, invented it as a quick snack, and now is part of the fabric of local cuisine. It is only served in the"
"by selling these oysters in their new restaurant and it became a popular food item all over town. Today, most seafood restaurants and fish fries in the Louisville area will have their own version of these on their menus. Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free"
"Fried clams Fried clams are clam dipped in milk and then flour and deep-fried. Fried clams are an iconic food, ""to New England, what barbecue is to the South"". They tend to be served at seaside clam shacks (roadside restaurants). Clam rolls are fried clams served in a hot dog bun. Tartar sauce is the usual condiment. The clams are dipped in evaporated milk, and coated with a combination of regular, corn, and/or pastry flour. Then the coated clams are fried in canola oil or soybean oil, or lard. The usual variant in New England is made from whole soft-shell"
"nixtamalization. Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean ""chicha""). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.) Cornbread is a popular item in Southern cooking enjoyed by many people for its texture and aroma. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbread is mushy, chewier and more like cornmeal pudding than what most consider to be traditional cornbread."
"on a stick, covered in brown sugar and then pan-fried. Fish balls or squid balls including Calamares are also pan-fried, then skewered on bamboo sticks and given to the customer, who then has a choice of dipping in a sweet or savory sauce. These are commonly sold frozen in markets and peddled by street vendors. ""Turon"", a kind of ""lumpia"" consisting of an eggroll or phyllo wrapper commonly filled with sliced plantain and occasionally jackfruit, is fried and sprinkled with sugar. ""Taho"" is a warm treat made of soft beancurd which is the ""taho"" itself, dark caramel syrup called ""arnibal"","
"made for many years by natives, long before European colonization. It was often dipped or covered with fresh honey. Hot water corn bread Hot water cornbread is a Native American food item and is unique to the South. European explorers learned to make cornmeal into cornbread from the indigenous people. Hot water cornbread is a mixture of cornmeal and water cooked in a skillet with cooking oil (traditionally animal fat, such as lard, was used). The cornmeal is mixed with boiling water to make a batter. It is then placed in small portions in the hot oil, in the skillet"
"Corn fritter Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as ""perkedel jagung"" or ""bakwan jagung"". Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which"
"as Knieküchle while the oliebol is eaten in the Netherlands. A type of soft, fried dough ball frequently coated in sugar can be found in some Chinese restaurants in New York. These dough balls are referred to by any one of a number of names, including but not necessarily limited to ""sugar biscuits"", ""Chinese doughnuts"", or the simpler ""fried bread"". Turkic countries in Central Asia also have a similar food called Boortsog or Pişi. Fried dough is made by deep-frying a portion of risen yeast dough. The dough acquires an irregular, bubbly appearance from being fried. The dough may then"
"like a bread roll, often with breakfast in the American South. In recent years, scones under that name have begun to appear in . They may be sweet, often containing fruit such as blueberries or sultanas, or else such flavorings as cinnamon. In Utah, the bread products locally called ""scones"" are similar to Native American frybread or New Orleans beignets and are made from a sweet yeast dough, with buttermilk and baking powder or soda added, and they are fried rather than baked. They are customarily served with butter and either honey or maple syrup. Scones are quite popular in"
"Beaten biscuit Beaten biscuits are a Southern food from the United States, dating from the 19th century. They differ from regular American soft-dough biscuits in that they are more like hardtack. In New England they are called ""sea biscuits"", as they were staples aboard whaling ships. The dough was originally made from flour, salt, sugar, lard, and cold water, and beaten with a hard object or against a hard surface. It is pricked with a fork prior to baking and cut smaller than a regular biscuit. The prepared dough is baked at for 20 minutes until tops are golden brown,"
"as an appetizer. Corn fritter Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as ""perkedel jagung"" or ""bakwan jagung"". Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as"
"red winter wheat. Marquis grew well and soon average Americans were able to have homemade wheat bread on the table. Homemade wheat breads are made in a rectangular tin similar to those in the United Kingdom. Spoon bread, also called batter bread or egg bread, is made of cornmeal with or without added rice and hominy, and is mixed with milk, eggs, shortening and leavening to such a consistency that it must be served from the baking dish with a spoon. This is popular chiefly in the South. Sourdough biscuits are traditional ""cowboy food"" in the West. The San Francisco"
"and potatoes. In southern Mexico, a variety is made with fresh cheese, plantain, and black beans. ""Boardwalk"" fish cakes and crab cakes, eaten on the east coast of the United States, are essentially croquettes. They consist, respectively, of chopped fish or crab meat, mixed in a buttery dough which is then breaded and deep-fried. A deviled crab (""croqueta de jaiba"") is a particular variety of a blue crab croquette from Tampa, Florida. The crab meat is seasoned with a unique Cuban-style enchilada or ""sofrito"" sauce (locally known as ""chilau""), breaded with stale Cuban bread crumbs, formed into the approximate shape"
"yellow. The dough mass is usually put into a mold. It can be rectangular, though now usually toroidal shape. The traditional recipe includes in the dough some slices of chorizo and various meats including prime rib ('costiella'). The dough goes with the mold in an oven and cooked at relatively low temperatures overnight. To serve cornbread opens in half and the meat content inside to be eaten with bread dough baked rolls over. Boroña Boroña is a type of bread made with corn in northern Spain. This cornbread (Galician: broa or boroa in Asturian: boroña in Cantabria: cornbread, of Celtic"
"a staple in the cuisine of New England and New Englanders claim it originated in Rhode Island. A modern jonnycake is fried gruel made from yellow or white cornmeal that is mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the same food is referred to as hoecake. Johnnycake Johnnycake (also called journey cake, shawnee cake or johnny bread) is a cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the native inhabitants of North America. It is still eaten"
"dinner roll. In the southern United States, a fish fry is a family or social gathering, held outdoors or in large halls. At a typical fish fry, quantities of fish (such as bream, catfish, flounder and bass) available locally are battered and deep fried in cooking oil. The batter usually consists of corn meal, milk or buttermilk, and seasonings. In addition to the fish, hushpuppies (deep fried, seasoned corn dumplings), and cole slaw are served. These events are often potluck affairs. In Georgia and South Carolina, fish are dipped in milk, then into a mix of flour, cornmeal and seasonings"
"Connecticut, as early as 1929. Its popularity then spread up and down the Connecticut coast, but not far beyond it. In Connecticut, the sandwich served warm is a ""lobster roll"", cold a ""lobster salad roll"". As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine. Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common."
"of a prolate spheroid, and fried. It is meant to be eaten with one hand. It originated in the immigrant community of Ybor City during a cigar workers' strike in the 1920s and is still very popular in the area. Other types of crab and fish croquettes are made throughout the southern U.S., especially in coastal states such as Louisiana where seafood dishes are common staples. These varieties have different seasonings and shapes, with some served inside the scooped-out shell of the crab. A traditional New England/Northeastern United States preparation uses ham, usually of the maple-cured variety, along with cooked"
"gain the most fat. Colorful snowflake scallops () is a local seafood dish, where egg white is made into snowflake-shape to embrace the scallops, with seasonal greens, carrot and hot pepper cut into small pieces as decorations on top. Another popular local dish is Salted fish with corn cake (), where steamed or fried corn cake is served with fried salted fish. Legend goes that, in the old days fishermen going out fishing in the morning couldn't return home to have lunch, so they baked fresh fish to eat with corn cakes, and the habit passed down from generation to"